Saturday, November 05, 2005
Last night Helene and I began celebrating our one year together at Seattle’s Earth & Ocean in the W Hotel. Our friend Shelby sent word ahead to Mark the Sommelier and we were treated like we’re regulars. On top of that one of our favorite winemakers Andrew Rich was in attendance pouring four or five of his always great wines. Andrew was one of the winemakers in Oregon who Helene got to meet on our first wine trip together last Thanksgiving. Talk about the concept of Kismet. One thing I know is wine makes for a great way to make friends. Now Andrew wants to come to San Diego at some point for a wine dinner, something I guess I’ll work on in December for next year.
Anyway, the food at Earth & Ocean was divine. Think Arterra meeting Roy’s. David and Carl in one kitchen..oh....my..gawd...anyway the chef was in rare form because in addition to Andrew, Helene and I the hotel was full of female chefs in town for a conference.
We started with Nicky Fuelliette Brut Rose which was a great way to start the evening after earlier tasting Andrew’s Pinot Noir, Sauvignon Blanc, Syrah and Late Harvest Gewurztraminer. Then we moved into a serious Alsatian, the 2002 Zind Humbrecht Clos Hauserer Witzenheim Riesling which with the next two dishes, a Mushroom Crème Brulee with Frisee and a shaved Mushroom followed by Orange Shrimp over greens and white beans with Pork Belly. This was then followed up with Sweetbreads then Seared Ahi Tuna with Truffle essence and potato which we enjoyed with the 2003 Flowers Sonoma Coast Pinot Noir before the next course, Quail. Dinner ended with really neat desserts and both a Sauterne and a decadent Taylor's 20 Year Tawny .
Anyway, the food at Earth & Ocean was divine. Think Arterra meeting Roy’s. David and Carl in one kitchen..oh....my..gawd...anyway the chef was in rare form because in addition to Andrew, Helene and I the hotel was full of female chefs in town for a conference.
We started with Nicky Fuelliette Brut Rose which was a great way to start the evening after earlier tasting Andrew’s Pinot Noir, Sauvignon Blanc, Syrah and Late Harvest Gewurztraminer. Then we moved into a serious Alsatian, the 2002 Zind Humbrecht Clos Hauserer Witzenheim Riesling which with the next two dishes, a Mushroom Crème Brulee with Frisee and a shaved Mushroom followed by Orange Shrimp over greens and white beans with Pork Belly. This was then followed up with Sweetbreads then Seared Ahi Tuna with Truffle essence and potato which we enjoyed with the 2003 Flowers Sonoma Coast Pinot Noir before the next course, Quail. Dinner ended with really neat desserts and both a Sauterne and a decadent Taylor's 20 Year Tawny .
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